“Circle to Point, 5 1/4 x 5”, 2-plate intaglio, chine collé, watercolor, 2007

FitzSimonds – Carol Strause

Lemon Pasta

Juice from 1 to 2 lemons
1- 14 oz. can of artichoke hearts (quartered) and drained
1 teaspoon capers
3-4 tablespoons olive oil
2 tablespoons chopped fresh parsley
Large (raw or cooked) shrimp or chunks of cooked chicken meat
Angel hair or other pasta (cook as per box instructions) – for
two adults I use a fist full of pasta
Freshly grated Parmesan cheese (optional)
This is an easy light pasta dish that I throw together with whatever
I find in my refrigerator and pantry … coarsely chopped peppers,
tomatoes and/or prosciutto (optional). Depending on the number
of people, I adjust the recipe.
Get salted water for pasta boiling in a large pot and add pasta. At
the same time in a large skillet heat the olive oil with the lemon
juice, artichoke hearts and capers over medium heat. If using raw
shrimp then cook in lemon/oil mixture until almost done (just a
couple of minutes).
Once pasta is ready then drain and add to skillet…if using cooked
shrimp or chicken then add now with the parsley. Stir and cover
skillet with a lid, turn the heat to simmer, and let the flavor soak into
the pasta for two to three minutes. Serve in a big bowl topped with
grated Parmesan cheese.